City of Music: Bight Club @ Isles Bun & Coffee presented by MPLS.TV

Question-Part 2 – Why can not I get a real breakfast at 10:35 am in a big city and why is it that I get is ugly?

I New York to Minneapolis. After a long flight, I woke up at about 10. When I arrived at a major restaurant chain, approximately 10:35, they said they were no longer serving breakfast, lunch only. I asked the hostess eating a cheeseburger at 10:30, and she shrugged her shoulders and said she did not know. She did not know all the places in the area serving hot breakfast at this time. Then I hit a coffee house. I ask for a coffee with cream and sugar and a butter croissant. The place is upscale research and cost $ 5. It gives me a black coffee and points at the end of the counter cream and sugar, then give me a croissant on a plate, not Eaves, with two packets of frozen butter equivalents. No knife, of course (the plate was almost cream). I could go to the grocery store if I wanted the combination. Is breakfast only taken seriously in New York and Europe?

It seems clear that the service there is what People want and expect in Minneapolis. Where I live, which is in Brantford, Ontario, there are several places that offer breakfast all day. Here, you can get something of bacon and eggs for breakfast steak. You will also find that the price is reasonable and should cost less than $ 10 for breakfast size very healthy man and that includes bottomless coffee.

Coffee shops In Mpls MN-Lake Harriet Minneapolis

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Something that I said guide Handy Dandy to Being Homeless

What I said Handy Dandy Guide to Being Homeless Dwight Hobbes SouthSide Pride archives increasingly is less usual clients in homeless shelters – chronic ex-cons, drifters lazy, traffickers and other drugs. Added to mix these days are legitimate people, men and ordinary women – some may even have a job – who lost their homes because they simply do not pull down enough to zero to make ends meet. After all, it is difficult even to pay an affordable rent (taking view of what passes for an affordable price) much less electricity, telephone (no longer a luxury) and, even if you complete by offices of charity and soup kitchens, this small, essential thing called food. So they are there, flat on their ass in the installation hand, particularly those who have chosen to make lifestyle again. And again. Folk who do this, for all purposes of life and the intention in the street, developed the cruel cunning of sharks with a comparable appetite for simple-minded victims. Nationals who fall through the cracks of society and wind in this world are, of shark food. If you find yourself in this situation, it would be useful to have a Handy Dandy Guide to Survival in a homeless shelter. They give you one at the reception, though, with toothpaste and sheets. So, I wrote a rule of thumb checklist, that works (I know this is the case, because it is the way yours it is the former Drake Hotel when he was a safe return fleece of everything you might steal a value. invite you into a conversation is a great way to train yourself in an argument with some angry death for an excuse to cave in. Yours will meet someone as well as back to school? Try it here and you wake up in a hospital bed. If you're lucky. 2) Hide your money and jewelry. For that matter, do not wear clothes nicer than necessary. You have opportunities that you remove. To shout, do not leave shoes laying around if you put under your pillow at night. Veterans are always wearing the leather shoes and feel entitled to yours. 3) resources. Find out where sharing and Caring Hands is. It is a food and clothing storage, a counseling center for social services and the best soup kitchen in Minneapolis. Folk get herded like cattle in, but this is obtaining assistance. And you make it (last I heard, there are even free dental care). Find out where the camp tramp others are, too, Jo – as in the national profile Mary Jo Copeland). 4) Communication. It is common for shelters to provide phone use and, sometimes, access to voicemail. Use the phone to stay reasonably in touch with the world, ie all the friends and family, but especially employers potential. Yeah, I know, the job search is a joke with the rise in unemployment as a hot air balloon, but if you do not have at least the lean. Having the common sense God gave a goose and bear in mind that the best help is to help yourself. About the Author

Twin Cities Daily Planet articles archived at www.tcdailyplanet.net/profiles/dwight-hobbes. Dwight Hobbes has written for ESSENCE, Reader’s Digest, Washington Post, Minneapolis Star Tribune, St. Paul Pioneer Press, City Pages, Mpls/St. Paul, MN Law & Politics, Pulse of the Twin Cities, Twin Cities Daily Planet, Women & Word, San Diego Union-Tribune and Minnesota Spokesman-Recorder (where he contributes the commentary column Something I Said). He’s spoken his mind over National Public Radio, Minnesota Public Radio, Blog Talk Radio’s UNOBSTRUCTED and KMOJ in Minneapolis and St. Paul. Was regularly featured as guest commentator on NewsNight Minnesota (KTCA-Minneapolis/St. Paul) and Spectator (Minneapolis Television Network). His monthly column “Hobbes In The House” in MN Spokesman Recorder speaks to domestic abuse and rape. His plays are Shelter – produced at Mixed Blood Theatre by Pangea World Theater, Dues – produced by Mixed Blood Theatre, University of Southern Illinois in Point of Revue, selected for Bedlam Theatre’s 10-Minute Play Festival and published by Playscripts, Inc. You Can’t Always Sometimes Never Tell – produced by Theater Center Philadelphia, Long Island University, reading at The Kennedy Center and published in the anthology CENTER STAGE, In the Midst – produced by Long Island University, starring Samuel E. Wright. Hobbes spoke on the panel “Farewell To August Wilson” at the Guthrie Theater, broadcast on Conversations With Al McFarlane (KFAI, KMOJ). Singer-songwriter Dwight Hobbes recorded the single “Atlanta Children” (BeatBad Records) and gigged 10 years in the Long Island/NYC area, including The Other End, Kenny’s Castaways and My Fathers Place. He fronted the Boston blues band Midlight. In Minneapolis, Hobbes opened for David Daniels at First Street Entry, James Curry at Terminal Bar, sat in with Yohannes Tona, Alicia Wiley at Sol Testimony’s Soul Jam, The New Congress at Babalu, Willie Murphy at the Viking Bar and Wain McFarlane & Jahz at Lucille’s Kitchen. Dwight Hobbes still drops in at the occasional open mic around town. www.myspace.com/dwighthobbesmusic

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Flavors of Norway – May Syttende

Ask most people what the biggest day on the calendar Norwegian and they would say probably the first day of the season ice fishing. If you're in that group (come on, let's be honest), you may be shocked and surprised to learn that you're wrong … close … but wrong! If you live in Dane, Rock, or Green Counties, you should be out of town on a rail.

The correct answer is Syttende May (Setten pronounced ma). Syttende May holds the same significance in Norway on July 4 holds the United States. At the end of the Napoleonic Wars Norway, which had been under the control of Denmark since the mid-1300s, was donated by Denmark to Sweden. Norwegians have been annoyed at this turn of events since they are still considered an independent country on May 17 (or Syttende Mai), 1814, they signed a constitution declaring themselves so. Sweden was impressed and continued to rule Norway for a hundred years, finally granting independence in 1905.

But I digress. Syttende Mai is celebrated with parades of children, grand parades, dances, and Food, lots and lots of food. And what do Norwegians eat, you may ask? According to Howard Mohr, in his bible of Scandinavian lifestyle in the Upper Midwest How about Minnesota, the Norwegians like white food. If it is not naturally white, they will blank. Although this is largely true, it is not quite true. A little color does creep in, here and there.

Like most kitchens, cooking Norwegian includes things both wonderful and the uninitiated … scary. Here is a brief overview of Norwegian cuisine. The foods most famous Norwegians are always very popular lutefisk and lefse. Lutefisk literally means lye fish. Lutefisk cod air dried, stockfish called that is sawn (literally) into manageable pieces, soaked in cold water for eight days, a lye (you read that correctly, caustic soda) solution for two days, then fresh water again for two days. After all that, lutefisk is simmered until it is firm and translucent. Lutefisk is not an acquired taste. You either like or you do not.

While lutefisk is available here and there in the grocery especially around Christmas, this is not the easiest thing to find. Olsen Fish Company on the north side of Minneapolis is the largest producer the world. They are more than 650,000 pounds per year. They sell stockfish for do-it-yourselfers and processed and ready to cook lutefisk for the rest of us. The lutefisk is packaged under Olsen, Viking, Kemps, and Mike labels, but you can not buy directly from Olsens for they are strictly wholesale business.

Lefse is made from potatoes. It is thin and flexible, and it looks and feels like a flour tortilla. It has been compared to a cloth dishes, but is an unfair ruling by people who have tried poor quality, store bought, or old product. Fresh lefse is a delicate tasty delight, especially when buttered and rolled up with brown sugar.

The absolute best place to get lefse is to find a church with a crew small Norwegian ladies who set up in the kitchen and crank the church lefse to sell as a fundraiser. Stoughton, Mount Horeb or Westby are good places to start. Otherwise, the general consensus among experts is that Countryside Lefse lefse Blair, Wisconsin, is by far the best commercially made lefse around. The reason is that they make lefse the same way you would at home (or church). They use real potatoes and they roll and flip the lefse hand. Countryside Lefse is distributed to local grocery stores but you can also order directly with them on their site lefse.com.

Lutefisk is not the dish of fish around. Almost as ubiquitous is pickled herring. Norwegian eat tons of the stuff each year. The herring is preserved in the traditional way with vinegar and spices, then things get interesting. There are 15 species of herring and less than many ways to pack them. The two most popular variations are in a sour cream or wine sauce, but these years have brought new varieties including Cajun and fresh dill.

Fiskeballer (fish balls) and fish soup can contain almost anything. The main trick with fish balls is to run the meat grinder at least five times. Oddest of all is fiskepudding probes or pudding fish. That is exactly what it sounds like. For a light, spongy consistency required, you need fresh fish. The fish is pureed with cream and some other stuff, then baked. It is usually served hot and drenched in butter.

Now that they are out of the way, we can go to important things – cookies and baked goods. Cookies are more recognizable Norwegian krumkake. These cone shaped delights are sometimes met, but often are served plain (as God intended) and are light and crisp with a hint of cardamom. Sandbakkel come in a variety of forms. Dough is pressed in forms that are essentially small pie tins. They have a thicker texture and a higher final taste of almond. Fattigman (Poor man's cookies) are similar to sandbakkels texture but without the almond flavor. Fattigman cookies are different in that they are fried. A little sugar powder on top and you have a very tasty cookie.

By far the prettiest and most delicate cookies are the rosette or rosette. The cookie starts with a thin paste, then flowers and star-shaped irons with long handles are dipped in batter and then lowered into hot oil. The Fry cookies until they are golden brown to brown. Once they are sprinkled with powdered sugar, they are as much a work art as they are paper thin, yummy treat.

Cakes of all kinds are part of the diet of Norway. Two in particular are noted. The first is the kransekake. It is an almond cake that is baked in 18 thin concentric rings are then stacked to form a cone 12 to 18 inches tall, all glued together with icing. Kransekake is usually served on special occasions, especially weddings. They are decorated to the occasion with real flowers, party poppers, flags, or whatever. They are about as putzy as a cake can get and seem deceptively simple to create once you have the special baking rings. When things go wrong, kransekake are next to inedible. However, when Ole and smile Lena and it is as it should, nice texture and almond kransekake do useful work.

At the other end of the spectrum pie Apple is a Norwegian study of rustic elegance that satisfies without pretension. Sugar, flour, salt, baking powder, apples, nuts, and an egg combine to create a solid cake loaded with chunks of nuts and apples. It's simple, but it is a clear case of the sum is greater than its parts. Serve with some fresh whipped cream or vanilla ice cream on top. Best of all, it's even better the second day.

Odd and assorted other Norwegian specialties include Norwegian specialties, fruktsuppe and sweet soup. Norwegian specialties is soup sour cream, which is usually generously drizzled with butter and sprinkled with sugar and ground cinnamon (Norwegians seem to do much). Norwegian specialties is thick and sweet and needs something to wash with water. Red juice stream is popular, but you might be better served with beer or aquavit.

Fruktsuppe, or fruit soup, is pretty much what it says it is a soup made with tapioca, prunes, grapes, apples, oranges, and almost any other fresh, frozen, canned or dried fruit you happen to have around. The difference is that while Americans like soup fruit cold, Norwegians serve it hot, garnished with sliced lemon and orange.

suppe Sot (sweet soup) is quite explicit. This is also a fruit soup made from dried fruit, especially raisins, currants, prunes, and tapioca, but it is served cold. Dishes include Christmas bread, Christmas cookies, open-faced sandwiches and a variety of cheese slices.

This is far from a complete list Norwegian food. Norwegian is as wide and varied as the cuisine of other countries and expects you to go exploring. Most Food that I mentioned are available prepackaged or mixtures. The Web offers an abundance of recipes for those who want to acquire the. Of Anyway, you can enter into the spirit of the festival because, like the St. Patrick's Day on May Syttende everybody is Norwegian.

Norwegian Buying Wisconsin

Many Norwegian food are things you can not get at the local Pick n 'Save or Piggly Wiggly. These are specialty items that are available at some stores. Some require special equipment. Lefse and plates pans and boxes krumkake sandbakkel are generally available in the stores themselves. Here is a partial list of places to check.

Imports Open House, 306 E. Main St., Mt Horeb, WI 53572, (608) 437-5468 openhouseimports.com

Open House carries a nice selection of products including Freia chocolates, sandbakkel, lefse and rommergrot mixtures, fish soup, fish balls, salmon and caviar spread, lingonberries, and Hartshorn Salt (hard to find ingredients of certain dishes Norwegian). They also carry equipment from Norway.

Dick's Quality Meats, 201 Main, Mt Horeb, WI 53572. A good source for herring, lefse, and, at holiday times, lutefisk.

Norske Nook Restaurant and Coffee House and Gift – Osseo, 13804-13807 7th Street, Osseo, WI 54758, (715) 597-3765 norskenook.com

Rice Lake Norske Nook – 2900 Pioneer Avenue, Rice Lake, WI 54868, 715-234-1733

Norske Nook – Hayward Hwy. 27 South, Hayward, WI 54843, (715) 634-4928

The meal Norske is a legend in Wisconsin, offering "from scratch" cooking and fabulous baked goods. The restaurants offer a limited selection of products, but the selection at the Osseo shop is more extensive with imported cookies, lingonberries, lefse, potato dumpling and Norwegian pancake mixes, and more. They also carry lefse griddles and krumkake, boxes sandbakkel, and other necessary equipment.

Scandinavian Gifts Dregne, 100 S. Main Street, Westby, WI 54667, Phone: (608) 634-4414 Toll free: (877) 634-4414 DregnesScandinavianGifts.com. Dregne had the best selection of products from all the places we checked. They offer Norwegian cheeses, fish soup, two different kinds of fish balls, vanilla and pearl sugars, syrup Ljus, glug, and numerous blends. Their kitchen shop carries a battery kitchen needed to extinguish a delicious meal of Norway.

Nordic Nook, 176 W. Main St., Stoughton, WI 53589, Phone: (608) 877-0848 Toll Free: (866) 912-6665 nook.com-Nordic. Corner Nordic countries has a nice selection of Norwegian cooking gear and all the standard offerings of food. A couple of additions are unusual and delicious pepparkakor (ginger) caramels and Ole and Lena fortune cookies.

Cheesers, LLC 186 E. Main St., Stoughton, WI 53589, Phone: (608) 873-1777 Fax: (608) 877-0362 cheesers.com. Stoughton has the largest Syttende May celebration outside of Norway to see Stoughton is serious about Norwegian food. Cheesers does not provide cooking equipment like the others, but they offer a nice selection of products, including a wide selection of breads and crisps, fresh lefse, coffee, Jarlsberg cheese, and two types of Gjetost. It is an ideal place for all your cheese. Their choice is full.

About the Author

Henry Verden spent 15 years in the restaurant industry and has had a lifelong love affair with food (he grew up in Wisconsin after all). He has written freelance for many years and is now a feature writer for Bountiful Cupboard Magazine. Read Bountiful Cupboard, http://www.bountifulcupboard.com and discover the best quality food, ingredients, beverages, products and services. Learn about the finest in Wisconsin, northern Illinois and Minnesota. Connect with fascinating growers, local producers, and the finest providers. Offered in full-color print and online. Go to http://www.bountifulcupboard.com now.

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